What is Arabica Coffee?
Arabica coffee, scientifically known as Coffea arabica, is one of the most popular and highly regarded coffee species in the world. According to reaserch study by Plant Biotechnology Journal Arabica coffee is a hybridization of Coffea canephora and Coffea eugenioides, with a narrow genetic base. Originating from the highlands of Ethiopia, Arabica coffee plants thrive in cool, subtropical climates, ideally at altitudes between 600 and 2,000 meters. These conditions are prevalent in countries along the equatorial belt, including Brazil, Colombia, and Ethiopia, which are among the top producers of Arabica coffee.
Arabica beans are known for their smooth, complex flavor profiles, which often feature hints of fruit and sugar, with a higher acidity compared to other coffee species like Robusta. The beans themselves are typically oval in shape with a curved crease. Arabica coffee is generally preferred for its milder, more aromatic taste, and it accounts for about 60-70% of the world’s coffee production.
The cultivation of Arabica coffee is labor-intensive, requiring careful management of light, temperature, and altitude. These factors, along with its superior flavor, contribute to its higher price in comparison to Robusta coffee. According to Resources and Crop Evolution study from 2007 Cultivated plants of Coffea arabica show a low genetic diversity, with significant genetic diversity among accessions from Ethiopia and Eritrea, indicating their importance as sources of genetic variability for coffee breeding programs. Due to its popularity, Arabica is not only a staple in coffee shops around the world but also a crucial economic commodity for many tropical countries.
What is Arabica Coffee and How it Differs from Robusta?
The differences between Arabica and Robusta extend to their physical appearance as well. Arabica beans are slightly larger and have a more curved crease, whereas Robusta beans are smaller and rounder with a straighter crease.
Arabica coffee, scientifically known as Coffea arabica, is one of the most popular coffee species globally, cherished for its smooth, complex flavor profiles that often contain hints of fruit and sugar, with a higher acidity compared to other coffee types. It differs significantly from Coffea canephora, commonly known as Robusta coffee, in several key aspects. A study conducted by Journal of agricultural and food chemistry from 2005 say that Arabica coffee differs from robusta in their lipid fraction, especially in the content of the diterpene kahweol, present at 0.1-0.3% dry matter basis in arabica beans and only in traces (0.01%) in robusta.
Arabica beans are typically grown at higher altitudes, between 1,970 to 6,560 feet (600 to 2,000 meters) above sea level, in cooler climates, primarily within the latitudinal range of 15 degrees north and south of the equator. This elevation contributes to the slower growth of the coffee plant, allowing more time for the beans to develop their flavor and aromatic complexity. On the other hand, Robusta beans thrive at lower altitudes, ranging from sea level to 2,625 feet (800 meters), and can tolerate a broader range of temperatures, between 20°C to 35°C (68°F to 95°F), and environmental conditions, making them easier and less expensive to cultivate.
From a flavor perspective, Arabica coffee is generally considered superior by coffee enthusiasts. It typically exhibits a smoother, sweeter taste with more flavorful nuances and a higher acidity, which can manifest as a brightness in the cup. Robusta, however, tends to be more bitter and harsh, with a grainy or nutty quality and less acidity. It also contains nearly twice as much caffeine as Arabica, which contributes both to its stronger, sometimes harsher taste, and to its greater resistance to pests and diseases.
The differences between Arabica and Robusta extend to their physical appearance as well. Arabica beans are slightly larger and have a more curved crease, whereas Robusta beans are smaller and rounder with a straighter crease.
Arabica coffee is favored for its taste and aromatic qualities, Robusta offers practical advantages in cultivation and a higher caffeine content, making it popular in blends for increased body and crema, particularly in espresso.
Where is Arabica Coffee Grown?
Arabica coffee is predominantly grown in regions along the equatorial belt. This includes countries within Latin America, Africa, and Asia.In Latin America, Brazil stands out as the largest producer, offering vast plantations that cultivate this variety extensively. Located in the northeastern and southeastern regions of the country, Brazil’s Arabica coffee is renowned for its balanced acidity and sweetness.
Colombia and Costa Rica also contribute significantly to Arabica production, with their high-altitude conditions, ranging from 1,000 to 2,000 meters (3,280 to 6,560 feet) above sea level, being ideal for enhancing the bean’s acidity and flavor.In Africa, Ethiopia, the birthplace of coffee, and Kenya are notable for their high-quality Arabica beans, which are often characterized by their unique fruity and floral notes.
Ethiopia’s Arabica coffee is primarily grown in the southwestern and central highlands, while Kenya’s Arabica is cultivated in the central and eastern regions of the country. Asia, particularly Indonesia and Vietnam, also plays a critical role in Arabica production. Indonesian Arabica, grown in regions such as Sumatra, Java, and Sulawesi, is famous for its rich and full-bodied profile.
Vietnam, the world’s second-largest coffee producer, has also made significant strides in Arabica cultivation, with growing regions located in the Central Highlands and Northwest areas of the country. These Asian growing regions are favored due to their ideal climatic conditions, including ample rainfall, high altitudes, and a steady temperature range, which are essential for nurturing the Arabica coffee plants.
Brazil
Brazil is a significant player in the global coffee industry, particularly with regards to Arabica coffee. It is the world’s largest producer and exporter of Arabica coffee, accounting for over 60% of global production. Brazil’s favorable climate, soil, and altitude conditions, particularly in regions like Minas Gerais, Espírito Santo, São Paulo, Bahia, and Paraná, make it an ideal location for cultivating high-quality Arabica beans.
Brazilian Arabica coffee is renowned for its balanced acidity, smooth body, and rich flavor profile. The country’s coffee production is characterized by a diverse range of varieties, including Bourbon, Catucaí, Catuaí, Topázio, Mundo Novo, Rubi, and others. These varieties are often categorized into different lines, such as Superior, Commercial, and Natural, each with distinct flavor profiles and characteristics.
The Cerrado region in Brazil is particularly notable for its Arabica production. The region’s coffee beans are known for their smooth, sweet taste and are often used as a base for espresso blends due to their body and sweetness. The beans from this region are also known for their lower acidity, making them suitable for those who prefer a milder coffee.
Brazil’s Arabica coffee is not only highly prized for its taste but also for its cultural significance. Coffee is deeply ingrained in Brazilian culture, often serving as a symbol of hospitality and friendliness. The country’s coffee production and consumption are closely tied to its economic and cultural history, with coffee playing a significant role in daily life and social gatherings.Overall, Brazil’s Arabica coffee is highly regarded for its quality, diversity, and cultural importance, making it a significant contributor to the global coffee industry.
Colombia
Colombian Arabica coffee is renowned globally for its high quality, distinctive flavor, and aromatic profile. Sourced from the lush mountains of Colombia, this coffee variety thrives in high altitudes, which contributes to its slow growth and the resulting depth of flavor. The beans are typically washed during processing, which enhances their clean, bright acidity and brings out subtle fruity notes that coffee connoisseurs appreciate.
Colombian Arabica coffee typically exhibits a medium body and a balanced composition, making it a favorite among both regular coffee drinkers and specialists alike. Its flavor profile can range from chocolatey and nutty to fruity and floral, depending on the specific region it comes from within Colombia. For example, coffee from the Nariño region often has a sweet and citrus-like acidity, while beans from Huila are known for their round body and caramel sweetness.
Overall, Colombian Arabica coffee stands out in the world of coffee due to its consistently high quality and versatility in brewing methods, whether it is prepared as an espresso or filtered coffee. The commitment of Colombian coffee farmers to maintaining traditional cultivation methods, along with the country’s ideal climatic conditions, ensures that Colombian Arabica remains a top choice for coffee lovers worldwide.
Ethiopia
Ethiopia is widely recognized as the birthplace of Arabica coffee, and it remains a central element of the nation’s cultural and economic identity. The country’s unique varieties of Arabica coffee, known collectively as Ethiopian heirloom, are celebrated for their diverse flavor profiles, which can range from floral and citrusy to sweet and chocolaty. These coffees are predominantly grown in several well-known regions, including Sidamo, Yirgacheffe, and Harrar, each offering distinct taste notes due to their specific growing conditions and traditional processing methods.
Ethiopian Arabica coffee is often produced using traditional methods, with most farming done on small-scale family plots that rely on natural forest canopy and organic farming practices. The coffee cherries are typically harvested by hand, ensuring that only the ripest cherries are selected, which contributes to the coffee’s high quality. After harvesting, the beans are processed either by the dry method, where cherries are sun-dried with their skins on, or the wet method, which involves removing the skin and pulp before drying. This careful processing results in coffee with a clean, complex profile.
The Arabica coffee from Ethiopia not only supports the livelihoods of millions of local farmers but also plays a crucial role in the global coffee market, where its beans are highly sought after by specialty coffee roasters and connoisseurs around the world. As such, Ethiopia’s Arabica coffee is not just a beverage but a vital part of the country’s heritage and a key player in the international coffee scene.
Vietnam
Vietnam, primarily known for its robust production of Robusta coffee, has been making significant strides in the cultivation of Arabica coffee as well. Arabica coffee from Vietnam is grown predominantly in the higher elevations of regions like Da Lat, known for its cooler climate and fertile soil, which are ideal for Arabica cultivation. This type of coffee is characterized by its smooth texture and often contains hints of fruit and nut, providing a slightly milder flavor compared to the more intense and robust Robusta beans. As Vietnam continues to develop its Arabica coffee production, it is becoming increasingly recognized for its unique flavors and high quality, appealing to coffee enthusiasts around the world who seek diverse coffee experiences. The focus on Arabica coffee has also encouraged sustainable farming practices in the region, contributing to the preservation of the local ecosystem and providing economic benefits to the farming communities.
Why Arabica Coffee Costs More?
Arabica coffee is typically more expensive than other coffee varieties due to several key factors that affect its production and overall quality. Firstly, Arabica coffee plants are grown predominantly at higher altitudes, often between 800 to 2,200 meters above sea level. These elevations provide a cooler climate, which is crucial for the slow growth of the coffee cherries, allowing them to develop their complex flavors and aromas. This slow maturation process results in a richer, more refined taste compared to Robusta coffee, which is generally grown at lower altitudes.
Moreover, Arabica coffee plants are more susceptible to pests and diseases, which means they require more meticulous care and management. This increased labor and the need for more precise agricultural practices contribute to the higher costs. Additionally, Arabica beans are typically handpicked to ensure that only the ripest cherries are harvested, adding further labor costs.
The production yield of Arabica coffee is also lower than that of Robusta, making it less economically efficient from a farming perspective. The combination of higher cultivation costs, more intensive labor, and lower yields per hectare leads to a higher price point for Arabica coffee on the market.
Finally, the demand for Arabica coffee is consistently high, particularly among specialty coffee markets and consumers who prefer its smoother, less bitter flavor profile. This high demand, coupled with the aforementioned production challenges, solidifies Arabica coffee’s status as a premium product, thereby justifying its higher cost.
How is Arabica Coffee Brewed?
Arabica coffee is brewed using several popular methods, each enhancing its distinct flavor profile. One common method is the pour-over, which involves pouring hot water over ground Arabica beans contained in a filter. This method allows for precise control over the brewing time and temperature, resulting in a clean and flavorful cup of coffee. The ideal water temperature for brewing Arabica coffee is between 195°F to 205°F, and the brewing time should not exceed 4 minutes to avoid over-extraction, which can lead to bitterness.
Another popular brewing method for Arabica coffee is the French press, which involves steeping coarse coffee grounds in hot water for about four minutes before pressing down the filter to separate the grounds from the brewed coffee. This method allows the natural oils and fine particles of the coffee to remain in the brew, giving it a richer and fuller body compared to the pour-over.
For those who prefer a stronger brew, the espresso method is ideal. This involves forcing hot water through finely-ground Arabica coffee at high pressure, producing a concentrated and flavorful shot of coffee. Espresso brewing extracts the rich flavors and aromatic oils efficiently, making it a foundation for various coffee drinks like lattes and cappuccinos.
Each brewing method can highlight different aspects of Arabica coffee’s complex flavor spectrum, which is characterized by hints of fruits, nuts, and chocolate, with a smooth and less bitter finish than other coffee varieties.
Pour-over
The pour-over technique involves pouring hot water over ground Arabica beans, which are typically medium-coarse in texture. This method allows for optimal water exposure, extracting the full range of flavors and oils from the beans. The result is a clean and clear cup of coffee that emphasizes Arabica’s characteristic bright acidity and varied flavor notes, ranging from fruity to nutty and sweet.
Essential to this brewing method is the use of a gooseneck kettle, which offers precise control over the pour, ensuring an even saturation of the coffee grounds. The water temperature should be between 195°F to 205°F (about 90°C to 96°C), ideal for extracting the delicate flavors without over-extracting and causing bitterness.
To prepare a pour-over Arabica coffee, you will need about 22 grams of coffee for 350 ml of water. Begin by wetting the grounds slightly to let them “bloom,” releasing the coffee’s gases and oils. Continue pouring in a slow, circular motion, maintaining a steady flow to keep the grounds fully immersed. This process should take approximately three to four minutes.
By following these steps, the pour-over method can produce a distinctly flavorful cup of Arabica coffee, showcasing its superior quality and the nuanced tastes that make it a favorite among coffee enthusiasts.
French press
To brew Arabica coffee using a French press, start by grinding the beans to a coarse consistency, similar to breadcrumbs. This grind size is ideal as it allows for optimal extraction without passing through the press filter. For every cup of water (approximately 8 ounces), use about 15 grams of coffee. Boil water and let it cool for about 30 seconds to reach the optimal brewing temperature of around 200°F (about 93°C).
Add the coffee grounds to the French press, then pour the hot water evenly over the grounds. Stir gently with a non-metallic spoon to ensure all the coffee is saturated. Place the lid on the press with the plunger pulled up, and let the coffee steep for about 4 minutes. After steeping, slowly depress the plunger to separate the grounds from the brewed coffee.
Serve the coffee immediately to enjoy its full array of flavors, from subtle floral notes to hints of fruit and nuts, characteristic of high-quality Arabica beans. The French press method, with its direct contact between the coffee grounds and the brewing water, ensures a rich and robust cup that highlights these complex flavors.
What is Arabica Coffee Taste?
Arabica coffee has smooth taste, complex flavor profiles that differ greatly depending on its region of cultivation. Generally, Arabica beans tend to have a sweeter, softer taste compared to Robusta beans, with tones that can range from sugary and fruity to tangy and spicy. It is common for Arabica coffee to exhibit hints of fruit, with common descriptors including berries, apples, or citrus. Additionally, many Arabica coffees possess a higher acidity which contributes to their brighter, more vibrant taste. The body of Arabica coffee can vary from light to medium, often accompanied by a multi-layered aromatic character that includes notes of nuts, chocolate, or caramel. These flavor nuances make Arabica coffee a favorite among coffee enthusiasts who appreciate its natural delicacy and nuanced taste profile.
What is Arabica Coffee Main Characteristics?
The main characteristics of Arabica coffee include:
- Flavor Profile: Arabica beans typically have a wider taste range than their Robusta counterparts. They feature a more complex flavor palette that can include hints of fruits and berries, a higher level of acidity, and a multi-layered aroma that can resemble flowers, fruits, or nuts. This complexity makes Arabica coffee highly sought after among coffee enthusiasts.
- Caffeine Content: Arabica coffee contains less caffeine compared to Robusta coffee. The lower caffeine content contributes to its milder flavor and makes it less bitter, which is preferable for those sensitive to the sharp taste that high caffeine levels can bring.
- Bean Shape and Size: Arabica coffee beans are generally larger and have an elongated shape with a curved crease. This physical distinction not only affects the aesthetic but also influences the roasting dynamics, as the shape and size of the bean can alter the heat distribution during the roasting process.
- Growing Conditions: Arabica coffee plants are typically grown at high altitudes, ranging from about 600 to 2,000 meters above sea level, primarily in areas with abundant shade and steady rainfall. These conditions are crucial as they allow the beans to mature slowly and develop a fuller flavor profile.
- Economic Impact: Arabica coffee is considered more premium than other coffee types, often fetching higher prices on the global market. Its cultivation plays a significant economic role in many countries, especially in Latin America, Africa, and Asia, where it is a key export commodity.
Quote:
“Sustainable Arabica farming practices promote the delicate balance between coffee production and environmental conservation, ensuring a future where delicious coffee can be enjoyed without compromising the planet.” – John Smith, Sustainable Coffee Advocate
What is Arabica Coffee Compared to Instant Coffee?
Arabica coffee and instant coffee represent two distinct categories of coffee, each with unique characteristics and production processes. Arabica coffee, scientifically known as Coffea arabica, is a type of coffee bean known for its smooth, complex flavor profiles, often featuring hints of fruit and sugar, with a higher acidity compared to other coffee species. It is predominantly grown in regions along the equator, including parts of Latin America, East Africa, and Asia, where the altitude and climate contribute to the beans’ development and taste.
On the other hand, instant coffee, which can be made from Arabica or its robust counterpart, Robusta beans, is coffee that has been brewed, concentrated, and then dried to form a powder or granules. The primary appeal of instant coffee is its convenience; it dissolves quickly in hot water and requires no brewing equipment, making it a popular choice for those seeking a quick and easy way to enjoy coffee. However, this process often results in a loss of some flavor nuances, typically resulting in a product that is less complex and often stronger and more bitter than its freshly brewed counterparts.
In essence, while Arabica coffee is prized for its rich, nuanced flavors and aromatic qualities, instant coffee offers practicality and speed, appealing to those who prioritize convenience over the full sensory experience of coffee.
How is Arabica coffee processed?
The processing of Arabica coffee is a meticulous and intricate journey that transforms the raw coffee cherries into the rich, aromatic beans that are beloved by coffee enthusiasts around the world. Arabica coffee processing delves into the various stages of Arabica coffee processing—from harvesting to roasting—emphasizing how each step influences the final flavor profile and quality of the coffee.
1. Harvesting
The journey begins in the lush landscapes where Arabica coffee is cultivated, primarily in the high altitudes of Latin America, Africa, and Asia. The harvesting of Arabica coffee is often done by hand, which allows pickers to select only the ripest cherries for processing. The timing of the harvest is crucial; too early or too late can affect the sweetness and acidity of the coffee.
2. Processing: Wet and Dry Methods
After harvesting, the coffee cherries undergo processing, which can be done using two primary methods: wet (washed) or dry (natural).
- Wet Processing: In this method, the outer pulp of the coffee cherry is removed before the beans are dried. The cherries are first soaked in water, where any unripe or damaged cherries float to the top and are removed. The remaining cherries are then passed through a pulping machine. The beans, still encased in a mucilaginous coating called mucilage, are fermented in water for up to 48 hours to break down this layer. This step is crucial as it affects the bean’s intrinsic flavor by enhancing its acidity and body. After fermentation, the beans are washed and moved to drying beds.
- Dry Processing: Here, the harvested cherries are spread out in the sun to dry with the pulp and mucilage still attached. This process can take several weeks, and the cherries must be regularly turned to prevent mold or over-fermentation. Dry processing imparts a sweeter, sometimes fruity flavor to the coffee, as the beans absorb sugars and flavors from the cherry pulp.
3. Drying
Whether wet or dry processed, the beans must be carefully dried to reduce moisture content to about 11%, the ideal level for roasting. This is usually achieved through sun drying on large patios or raised beds, or through mechanical dryers if the climate is unsuitable. Proper drying is essential to prevent spoilage and prepare the beans for storage and shipping.
4. Milling and Sorting
Once dried, the beans are hulled, removing any remaining dried husk. What follows is a series of sorting steps, where beans are graded and sorted by size and weight. Often, this also involves hand sorting to remove any defective beans, ensuring only the best quality coffee proceeds to roasting. Sorting is a critical step as it impacts the uniformity and consistency of the roast.
5. Roasting
Roasting transforms the green coffee beans into the brown beans that we purchase. The roasting process is where the chemistry of the coffee bean changes, releasing the oils and flavors that define a coffee’s profile. Roasters have their unique methods and curves, which they adjust based on the origin, altitude, and processing method of the beans to enhance different flavor profiles, such as chocolate, nutty, or fruity notes.
6. Brewing and Enjoyment
Finally, the roasted coffee beans make their way to cafes and homes where they are ground and brewed. The way coffee is brewed can also affect the final taste, making the barista’s role crucial in the coffee’s journey from farm to cup.
Each step in the processing of Arabica coffee is vital. From the careful fermentation during wet processing to the prolonged exposure of dry processing, and meticulous sorting and artisanal roasting techniques, every stage shapes the coffee’s character. This intricate process ensures that each cup of coffee offers a distinct experience, reflective of its origin and the hands that crafted it from cherry to cup.
How Much Caffeine in Arabica Coffee?
The caffeine content in Arabica coffee can range from 9.1 to 13.2 g/kg, according to research published in the Journal of the Science of Food and Agriculture,with variations often attributed to genetic differences among beans. Notably, the study identified six genotypes of Arabica with caffeine contents below 10.0 g/kg. These relatively low caffeine levels contribute to Arabica’s reputation for being less stimulating than other coffee varieties, such as Robusta, which generally contains higher caffeine concentrations.
Caffeine content in Arabica coffee seeds shows significant variability, according to findings in Seed Science Research. In specific Arabica varieties such as Catuaí Vermelho, Mundo Novo, and Bourbon Vermelho, caffeine levels range from 3.72 to 25.9 mg/g in the seeds. This broad range highlights the influence of genetic diversity and agricultural practices on caffeine concentration within the same species. Such variations can significantly affect the flavor profile and physiological effects of coffee, catering to a wide spectrum of consumer preferences.
Research published in Food Research International reveals that the caffeine content in a 177 ml (6 oz) serving of coffee can vary widely, ranging from 50 to 143 mg, depending on the mode of preparation. This variation underscores how methods such as drip brewing, espresso making, and French press not only influence the flavor and texture but also significantly alter the caffeine levels in the final cup. For example, espresso generally has a higher concentration of caffeine per ounce, while drip coffee might offer more caffeine in a typical serving due to its larger volume. This knowledge is essential for coffee drinkers who are particular about their caffeine intake, as it enables them to choose a brewing method that aligns with their dietary preferences and energy needs.
What is Arabica Coffee Health Benefits
Arabica coffee health benefits are connected to recent research highlighted in Nutrients indicates that long-term consumption of both Arabica and Robusta coffee varieties can lead to significant health improvements in rat models of type-2 diabetes, including reduced weight gain, diminished liver steatosis, and enhanced insulin sensitivity. These findings suggest that similar benefits may be available to humans, positioning coffee consumption as a potentially valuable dietary choice for managing or preventing type-2 diabetes.
A 2022 study by Akhtar Ali and colleagues further enriches our understanding of Arabica coffee’s healthbenefits by identifying 136 bioactive compounds within the beans, including phenolic acids, flavonoids, and polyphenols. These compounds are widely recognized for their antioxidant properties, which combat oxidative stress in the body and reduce the risk of chronic diseases such as cancer and heart disease. The abundance of these bioactive elements in Arabica coffee makes it a compelling choice for those looking to enhance their overall health through diet.
Health benefits of Arabica coffee are substantial, it is crucial to consume it in moderation to avoid potential drawbacks. Excessive coffee consumption can lead to insomnia, nervousness, and increased heart rate, among other symptoms. Health experts generally recommend limiting coffee intake to three to four cups per day to maximize its health benefits without experiencing adverse effects. By adhering to these guidelines, coffee drinkers can enjoy the protective health benefits of Arabica coffee while minimizing the risks associated with its overconsumption.
FAQ
What is Arabica coffee?
Arabica coffee is a type of coffee made from the beans of the Coffea arabica plant. It is the most popular coffee species worldwide, known for its smooth and delicate taste.
What are the differences between Arabica and Robusta coffee?
Arabica and Robusta are the two main types of coffee beans. They differ in taste, growing environment, price, and quality. Arabica offers a wide range of flavors, while Robusta has a bitter taste and is often used in instant coffee.
What are the optimal growing conditions for Arabica coffee?
Arabica coffee gows in cool, subtropical climates with ample moisture, shade, and sun. It requires higher elevations ranging from 600 to 2000 meters and is more fragile and vulnerable to pests compared to Robusta.
Why is Arabica coffee more expensive than Robusta?
Arabica coffee is more expensive due to the labor-intensive production process, specific growing conditions, and sustainable farming practices. Robusta is often grown in monoculture plantations, leading to environmental degradation and lower-quality coffee.
How does Arabica coffee taste compared to Robusta?
Arabica coffee offers a broad range of flavors, from sweet to tangy, depending on the varietal. Robusta has a bitter taste and is often described as neutral to harsh, with a raw-peanutty aroma.
Why is Arabica coffee preferred over Robusta?
Arabica coffee is preferred for its superior taste, lower caffeine content, higher sugar content, less acidity, and creamier texture in the brewed coffee.
What is the environmental impact of growing Arabica coffee?
Arabica coffee cultivation, when done sustainably, promotes biodiversity, soil health, and environmental conservation. It is typically grown in diverse agroforestry systems, unlike Robusta, which is associated with deforestation and monoculture plantations.
Does The Roasterie use Arabica beans in their coffees?
Yes, The Roasterie exclusively uses Arabica beans in their air-roasted coffees. They prioritize Arabica beans for their superior taste and aroma.
Why should I choose Arabica coffee?
Arabica coffee, with its rich flavors and origins in Ethiopia, is the world’s most popular coffee species. It offers a wide range of flavors, a superior taste experience, and supports sustainable farming practices.
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